» marco pierre white christmas recipes

Brussel Sprouts & Savoy Cabbage Recipe | Marco Pierre White

Murray (Staff) — Sat, 01 Dec 2012 09:30:00 +0000

If Christmas is the only time of year that you make and eat brussel sprouts you may as well do them properly with Marco Pierre White’s Traditional Brussel Sprouts & Savoy Cabbage recipe.

Brussel Sprouts & Savoy Cabbage Recipe | Marco Pierre White

Serving: 8 | Prep: 15 min | Cooking: 15 min

Ingredients:

For the Brussel Sprouts
Brussel Sprouts	1	kg
Unslated Butter	55	g
Chestnuts	100	g
Chicken Stock Pot	1
Madeira Wine	1	lug
For the Cabbage
Olive Oil
Smoked Streaky Bacon	2
Carrots	225	g
Celeriac	225	g
Chicken Stock Pot	1/2
Cream	2	tablespoon(s)
Savoy Cabbage	1/2

Method:

1 . Melt half the butter in a pan
2 . Add the chestnuts
3 . Add the chicken stock pot
4 . Add the Madeira wine (you can substitute with orange juice)
5 . Cook until the chestnuts are glazed
6 . In a separate pan add the remaining butter
7 . Fry the sprouts for 5 minutes
8 . When ready serve both the chestnuts and sprouts in a bowl

For the cabbage
1 . Dice the bacon, slice the carrots and the celeriac
2 . Shred the cabbage
3 . Heat the oil over a medium heat
4 . Add the bacon, carrots & celeriac and stir while cooking for 5 minutes
5 . When the bacon has some colour add the cabbage and mix well
6 . Cook for 3 minutes until the cabbage wilts
7 . Add the chicken stock pot
8 . Reduce for 5 minutes
9 . Add a little cream
10 . Ready to serve

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Brussel Sprouts & Savoy Cabbage Recipe | Marco Pierre White first appeared first on Gourmet Guys

Marco Pierre White’s Traditional Christmas Turkey with Gravy Recipe

Murray (Staff) — Sat, 01 Dec 2012 09:30:00 +0000

Marco Pierre White shares some of his Christmas Turkey secrets and how to make the perfect gravy.

Christmas Turkey & Gravy Recipe | Marco Pierre White

Serving: 8 | Prep: 15 min | Cooking: 180 min

Ingredients:

Turkey	6	kg
Chicken Stock Cube	3
Unsalted Butter	120	g
Vegetable Stock Pot	1
Olive Oil

Method:

1 . Melt the butter in a saucepan and allow to cool
2 . Skim off any solids
3 . Mix in 2 of the stock cubes
4 . Massage the paste onto the skin and inside the cavity
5 . Reserve about a tablespoon of the butter
6 . Chop off the wings and place in a preheated roasting tray
7 . Pour in a little oil
8 . Add the turkey
9 . Pour over the remaining butter paste and into the oven

Cooking:
1 . Preheat the oven
2 . Pop the turkey in for 3 hrs (check your instructions)
3 . Skim the fat and keep the roasting juices & sediment for the gravy
4 . Put the wings & sediment into a pot
5 . De-glaze the roasting tray with a little chicken stock to add to the wings & sediment
6 . Pour in some water and the veg stock pot
7 . Boil for 5 minutes to reduce returning some of the fat from the roasting tray
8 . Sieve into a clean pan

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Marco Pierre White’s Traditional Christmas Turkey with Gravy Recipe first appeared first on Gourmet Guys

Minted Peas & Carrots in Parsley Sauce Recipe | Marco Pierre White’s Traditional Christmas

Murray (Staff) — Sat, 01 Dec 2012 09:30:00 +0000

Looking for some traditional side vegetable recipes this Xmas? Marco has got you sorted with his Minted Peas & Carrots recipe with a Parsley Sauce.

Minted Peas & Carrots in Parsley Sauce Recipe | Marco Pierre White

Serving: 8 | Prep: 10 min | Cooking: 10 min

Ingredients:

Peas	500	g
Fresh Mint
Vegetable Stock Pot	1/4
Unsalted Butter
For the carrots
Chicken Stock Pot	1
Vegetable Stock Pot	1
Baby Carrots	750	g
Unsalted Butter	25	g
Plain Flour	25	g
Milk	300	ml
Fresh Parsley	2	tablespoon(s)
Cream	2	tablespoon(s)

Method:

1 . Melt the butter in the pan
2 . Add the 1/4 stock pot
3 . Emulsify
4 . Add the peas
5 . Add the mint
6 . Cook for 1-2 minutes

For the carrots
1 . Bring a pot of water to the boil
2 . Add a chicken stock pot
3 . Add the carrots

For the white sauce
1 . To a pot add 15g butter and 15g flour to make the Roux
2 . Add some milk a little at a time
3 . Keep stirring to break it down to a smooth paste
4 . Whisk it up
5 . Add 1 vegetable stock pot
6 . Add the parsley
7 . Add a dash of cream
8 . Drain and add the carrots (keep the water for any gravy you might be making)

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Minted Peas & Carrots in Parsley Sauce Recipe | Marco Pierre White’s Traditional Christmas first appeared first on Gourmet Guys

Cranberry Sauce & Bread Sauce Recipe | Marco Pierre White

Murray (Staff) — Sat, 01 Dec 2012 09:29:00 +0000

Marco Pierre White shares some of his Christmas favourites, a cranberry sauce and a bread sauce recipe.

You don’t need to buy a jar of cranberry sauce every Christmas and pray that it will still be okay next Christmas. Make your own and critically learn the basics that could be used for any other berries that you might want to make a sauce from.

The same for the bread sauce!

Cranberry Sauce & Bread Sauce Recipe | Marco Pierre White

Serving: 8-10 | Prep: 15 min | Cooking: 15 min

Ingredients:

For the Cranberry Sauce
Orange	1
Port	1	lug(s)
Cranberries	350	g
Caster Sugar	175	g
For the Bread Sauce
Milk	600	ml
Bay Leaf	1
Onion	1
Cloves	4
Nutmeg	1	pinch(es)
Unsalted Butter	15	g
Chicken Stock Pot	1
Breadcrumbs	200	g

Method:

1 . Zest the orange
2 . Add the orange juice, zest, sugar & port to a pan over a medium to high heat
3 . Cook until the sugar dissolves
4 . Add the cranberries
5 . Cook for 10 minutes until the berries reduced

For the Bread Sauce
1 . Pour the milk into a pan
2 . Peel & cut the onion in half
3 . Secure the bay leaf to the onion by using the cloves as pegs and put it in the pan
4 . Add the butter, nutmeg & stock pot
5 . Stir it all in and bring to the boil
6 . Remove the onion (with the bay leaf & cloves)
7 . Pour in the breadcrumbs
8 . Cook for 5 minutes to thicken
9 . Ready to serve

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Cranberry Sauce & Bread Sauce Recipe | Marco Pierre White first appeared first on Gourmet Guys

Traditional Christmas Roast Parsnip & Roast Potato Recipes | Marco Pierre White

Murray (Staff) — Sat, 01 Dec 2012 07:00:00 +0000

More traditional Christmas fare from Marco Pierre White with his Roast Parsnip and Roast Potato recipes.

Roast Parsnips and Roast Potatoes Recipe | Marco Pierre White

Serving: 8-10 | Prep: 20 min | Cooking: 35 min

Ingredients:

For the Parsnips
Parsnips	1	kg
Vegetable Stock	1
Unsalted Butter	120	g
For the Roast Potatoes
Potatoes	2	kg
Vegetable Stock Cubes	1
Unsalted Butter	120	g

Method:

For the parsnips
1 . Clarify the butter and allow it to cool
2 . Skim off the solids
3 . Pour into a bowl
4 . Dissolve a stock cube into the butter
5 . Peel & cut the parsnips into quarters lengthways
6 . Pour the butter over a preheated roasting tray
7 . Place the parsnips into the tray, coating them with the butter
8 . Cook for 15-20 minutes

For the roast potatoes
1 . Preheat the oven to 200°C
2 . Peel & halve the potatoes
3 . Place in a pot of water and bring to the boil 5 minutes
4 . Wash them of with cold water
5 . Clarify the butter and mix a stock cube in
6 . Pour the butter over a preheated roasting tray
7 . Add the potatoes, coating them in the butter
8 . Place them in the oven for 30 minutes
9 . Ready to serve

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Traditional Christmas Roast Parsnip & Roast Potato Recipes | Marco Pierre White first appeared first on Gourmet Guys

Traditional Christmas Pork, Sage & Onion Stuffing Recipe | Marco Pierre White

Murray (Staff) — Sat, 01 Dec 2012 06:30:00 +0000

The best thing about Turkey at Christmas is the stuffing and Marco Pierre White has the most perfect traditional Pork, Sage and Onion Stuffing Recipe for you to try.

Pork, Sage & Onion Stuffing Recipe | Marco Pierre White

Serving: 8-10 | Prep: 15 min | Cooking: 30 min

Ingredients:

Unsalted Butter	15	g
Onion	1
Vegetable Stock Cube	1/2
Fresh Sage	2	tablespoons
Fresh Parsley	1	tablespoon
Breadcrumbs	225	g
Pork Sausage Meat	450	g

Method:

1 . Preheat the oven to 180°C
2 . Chop the onions
3 . Chop the sages & parsley
4 . Remove the sausage meat from the skin
5 . Heat up a frying pan with butter and the stock cube
6 . Add the onion and sauté until soft
7 . Add the herbs
8 . When the stock has dissolved and the onion is soft transfer to a bowl
9 . Add the sausage meat and knead with your hands.
10 . Return to the pan (if oven proof)
11 . Place in the oven for 20-30 minutes

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Traditional Christmas Pork, Sage & Onion Stuffing Recipe | Marco Pierre White first appeared first on Gourmet Guys